Sea grapes - Food and Travel

Sea grapes

If you have never heard of sea grapes (Caulerpa lentillifera) don't be embarrassed. It is a tropical aquatic vegetable very popular in Japan where it is considered a delicacy known as Umibudo (translated sea grapes).

It is highly regarded for its succulent bunch-of-grapes appearance, refreshing taste and pleasing pop when you eat it. The grapes seem to almost explode in the mouth releasing a unique flavour of the sea.

Umibudo is grown and harvested in mineral rich sea water, drawn at a depth of 612 meters in the ocean near Kume Island. It is then kept in deep-sea water and in this way retains its freshness. Part of the profits of the sale of these sea grapes goes back to keep young people employed on Kume Island, Japan and also into the Association for the Protection of the Kumejima Marine Environment. The aim of this association is to protect the firefly and coral populations. Shelf stable packs are packed in deep sea water with 6 months shelf life. Store in the refrigerator upon opening and use when needed. Refresh in iced water for 2 minutes before serving or longer if you want them less salty. After 10 minutes in iced water all taste of the sea will disappear, so you can control saltiness.

Umibudo is served uncooked. You just need to lightly rinse it to remove the sea water and leave in chilled tap water to soak for a couple of minutes, then the grapes will become firm.

The basic way to eat it is dipping in condiments such as soy sauce, ponzu, vinegar and dressing. The key point is to serve condiments separately, as if the condiment is poured over umibudo, it will lose the popping texture. You can create many varieties of dishes with these beautiful green sea grapes. Wrap around things, drape, use as decoration. More details.....

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